Cold Pasta Salad with Vegetables and Mortadella
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fusilli | 320g |
| Zucchini | 200g |
| Carrots | 150g |
| Extra virgin olive oil | 50g |
| Cherry tomatoes | 200g |
| Salt | To taste |
| Black pepper | To taste |
| Green peas | 200g |
| Mortadella | 100g |
| Emmental cheese | 100g |
| Fresh thyme | 1 sprig |
| Fresh basil | To taste |
Instructions
-
Prepare the vegetables:
Begin by bringing a large pot of salted water to a boil. While waiting for the water to boil, wash and peel the carrots. Trim off the ends and slice them into sticks approximately 3 cm long. Do the same with the zucchini: wash, trim the ends, and slice them into similar-sized sticks to ensure they cook evenly. -
-
Blanch the vegetables:
Once the water reaches a rolling boil, add the sliced carrots, zucchini, and peas. Blanch them briefly in the boiling water to preserve their bright color and texture. This should take about 2-3 minutes. Afterward, transfer the vegetables to a bowl of ice water to halt the cooking process and keep them crisp. -
Cook the pasta:
In the same pot of boiling water, cook the fusilli until just underdone (al dente). Be mindful not to overcook the pasta as it will continue to soften once it is mixed with the other ingredients. Once ready, drain the pasta and set it aside to cool. -
Prepare the other ingredients:
While the pasta is cooling, cut the mortadella and emmental cheese into small cubes. Slice the cherry tomatoes into halves or quarters, depending on your preference. -
Combine the ingredients:
In a large mixing bowl, combine the cooled pasta with the blanched vegetables, including the carrots, zucchini, and peas. Add the cubed mortadella, emmental cheese, halved cherry tomatoes, and fresh thyme leaves. Season with salt and black pepper to taste. -
Add the finishing touches:
Drizzle the extra virgin olive oil over the pasta salad and toss everything together gently. Sprinkle fresh basil leaves on top for a fragrant, fresh finishing touch. -
Serve and enjoy:
This cold pasta salad is perfect for a refreshing lunch or as a side dish at a gathering. Serve it chilled or at room temperature for maximum flavor.
Tips:
- For extra flavor, you can add a squeeze of lemon juice or a splash of balsamic vinegar to brighten the salad.
- Feel free to swap out the emmental cheese for another mild cheese, such as mozzarella or gouda, depending on your preferences.
- This recipe can easily be made ahead of time. Just store it in an airtight container in the fridge and enjoy it the next day!
This light and refreshing cold pasta salad combines crisp vegetables, creamy cheese, and savory mortadella, making it the ideal dish for warm days or casual gatherings. Enjoy this colorful dish as a main or a side, and let the simplicity of fresh ingredients shine through in every bite!
